Two-Bite Chocolate Chip Mini Scones
Try this Two-Bite Chocolate Chip Mini Scones recipe, or contribute your own.
Try this Two-Bite Chocolate Chip Mini Scones recipe, or contribute your own.
- 3/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups confectioners' sugar sifted
- 1 tablespoon baking powder
- 1/3 cup sugar
- 2-3 tablespoons milk
- !scones
- 2 3/4 cups unbleached all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter cut in pats
- 1 1/2 cups mini chocolate chips
- 1/2 cup plus 2 tablespoons milk
- !glaze
- 1/2 teaspoon vanilla optional
- Carbohydrate 20.6773213558492 g
- Cholesterol 14.579375 mg
- Fat 2.28909085427668 g
- Fiber 3.446539365166 g
- Protein 2.15787581303782 g
- Saturated Fat 1.15589765763295 g
- Serving Size 1 1 Serving (126g)
- Sodium 305.896757159254 mg
- Sugar 17.2307819906832 g
- Trans Fat 0.385558162020452 g
- Calories 95 calories
Step-by-step
- In a large mixing bowl, whisk together the flour, sugar, salt and baking powder. Work in the butter just until the mixture is unevenly crumbly. It's okay for some larger chunks of butter to remain unincorporated. Stir in the chips or finely chopped chocolate.
- In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and 1/2 cup half and half or milk.
- Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Stir in additional milk (one tablespoon at a time) if the dough seems dry, and doesn't come together.*
- Scrape the dough onto a well-floured work surface. Pat/roll it into an 8" to 8 1/2" square, a scant 3/4" thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula to lift the square, and sprinkle more flour underneath. Cut the square into 2" squares; you'll have a total of 16 small squares. Now, cut each square in half diagonally, to make 32 small triangles. This is all easily accomplished with a rolling pizza wheel.**
- Transfer the scones to a parchment-lined or well-greased baking sheet. They can be set fairly close together as they will not spread during baking. You should be able to crowd them all onto an 18" x 13" half-sheet pan.
- Place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
- Bake the scones for 15 minutes, or until they're golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan. When they're cool, cut each scone in half once again, to make a total of 64 tiny triangles.***
- Make the glaze by stirring together the sugar, milk and vanilla in a small bowl. Place the scones to a rack set over parchment, to catch any drips from the icing. Using a large spoon (or by placing the icing in a icing bag) drizzle the icing over the scones. Allow the glaze to set before serving. Scones can be kept in an airtight container at room temperature for five days.
Cold unsalted butter does the heavy lifting in this pastry dough, creating steam pockets as moisture evaporates inside a 425°F oven. Working the fat into the unbleached all-purpose flour until the texture remains unevenly crumbly ensures distinct pockets of flakiness rather than a uniform, bread-like crumb. Leaving visible butter pieces intact prevents the baked goods from turning dense or tough.
Chilling the shaped dough on a parchment-lined half-sheet pan in the freezer for 30 minutes solidifies the fat before baking. This cold rest stops the pieces from spreading prematurely on the pan, preserving the sharp geometry of the triangles. Miniature chocolate chips distribute evenly throughout the lean dough, providing pockets of cocoa butter that balance the dry structure of the flour and baking powder.
Baking takes precisely 15 minutes until the edges turn golden brown. Post-bake slicing divides the cooled triangles further, maximizing surface area for the confectioners' sugar glaze. Placing the wire cooling rack over parchment paper catches excess drips during the icing phase.
Pairing these miniature pastries with unsweetened black coffee or bracingly tart black tea cuts through the heavy sugar content of both the crumb and the confectioners' glaze. Stored properly in an airtight container at room temperature, the baked items remain stable for five days without losing their structural integrity.
